A fully bodied coffee with subtle apple acidity and caramel sweetness, also some dark chocolate and hazelnut notes. Clean finish.
These coffee beans are largely shade-grown, at altitudes of 1250-1450m, in the protected biodiverse tropical paradise of the Cerro Dantali El Diablo Nature Reserve.
The varietals used are Red Catuai, Yellow Catuai & Caturra, and this is a washed processed coffee bean.
The Speciality Coffee Association score is 86, and the roast level is medium. This is the same beans used for Custard Cream Nicaragua, but taken to a slightly more developed roast to increase some of the sweeter notes, resulting in reduced acidity.
How it Tastes
La Bastilla Farm
